15 minsA classic Indian vegetable curry with rich spices and flavors. A daily go to nutritious curry that goes best with chapati or steamed rice.
Nutritional info
- Ingredients
- Step-by-step
1/4 Cup(29.0 gm) Brinjal (Chopped)
1/4 Cup(42.0 gm) Potato (Diced)
2 Tbsp(25.0 gm) Tomato (Chopped)
2 Tbsp(16.0 gm) Onion (Chopped)
1/4 Tsp(0.6 gm) Haldi
1 Tsp(0.71 gm) Peanuts (Powder)
2 No.(0.22 gm) Kadi Patta
1/4 Tsp(0.23 gm) Coriander Leaves (Chopped)
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Ginger Garlic Paste
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.54 gm) Red Chilly (Powder)
1/4 Tsp(0.53 gm) Dry Mango Powder
1/2 Tsp(2.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
As Required(50.0 ml) Water
In a pan add 1/2 tsp oil, 1/4th tsp rai, 1/4th tsp jeera, 1/4th tsp ginger garlic paste and saute well.
Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.
Add 1/4 cup diced brinjal, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dry mango powder, 1/4th tsp black pepper
powder, 4 kadi pata, saute and add water to cook.
Close with lid and allow to cook.
Add 1/4th cup boiled diced potato and saute.
Add 1/4th tsp chopped coriander leaves.
Add water and 1 tsp groundnut powder.
Mix well and cover with lid till cooked.
Add 1/4th tsp salt and mix well.
Serve hot with chapatti.
